Cheesy Pepperoni Pizza Rolls

Ingredients
For the pizza rolls
1 lb (450 g) pizza dough, homemade or store-bought
½ cup (120 g) pizza sauce or marinara sauce
1½–2 cups (150–200 g) shredded low-moisture mozzarella
4 oz (115 g) sliced pepperoni
¼ cup (25 g) grated Parmesan cheese
1 tbsp olive oil or melted butter
½ tsp Italian seasoning
¼ tsp garlic powder
1 tbsp chopped fresh parsley, optional
1–2 tbsp flour, for rolling
Optional additions
¼ cup diced bell pepper
¼ cup sliced mushrooms
2 tbsp sliced black olives
Pinch of red-pepper flakes
2 tbsp finely chopped onion
Step-by-Step Instructions
1. Prepare the oven
Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the dough
Place the pizza dough on a lightly floured surface.

Roll it into a rectangle approximately 12 × 16 inches (30 × 40 cm).

Try to keep the dough fairly thin—about ¼ inch / 6 mm.

3. Add the sauce
Spread the pizza sauce over the dough, leaving about ½ inch (1–1.5 cm) around the edges.

Don’t use too much sauce. Excess sauce can make the rolls difficult to seal and soggy inside.

4. Add the fillings
Sprinkle the mozzarella evenly over the sauce.

Arrange the pepperoni on top.

Add Parmesan and Italian seasoning.

If using vegetables, keep the quantities modest so the rolls don’t become overly wet.

5. Roll it up
Starting from one long side, tightly roll the dough into a log.

Roll firmly enough to keep the filling together, but don’t compress it excessively.

Pinch the seam closed.

6. Cut the rolls
Using a sharp knife, cut the log into approximately 8–10 equal pieces.

For the larger rolls shown in the photo, make 8 pieces.

7. Arrange
Place the rolls cut-side up on the prepared baking sheet, leaving about 1–2 inches (2.5–5 cm) between them.

Brush the tops lightly with olive oil or melted butter.

Sprinkle with a little garlic powder and Parmesan.

8. Bake
Bake for approximately 15–20 minutes, or until:

The dough is completely cooked.
The cheese is melted and bubbling.
The tops are golden brown.
The bottoms are lightly browned.
For extra browning, switch to the broiler for 30–60 seconds at the end, watching carefully.

9. Finish
Remove from the oven and let the rolls rest for 5 minutes.

Garnish with fresh parsley and serve warm with extra pizza sauce for dipping.

Extra-Cheesy Version
For rolls that look particularly like the ones in the photo:

Use 2 cups mozzarella
Add ¼ cup Parmesan
Use low-moisture mozzarella rather than fresh mozzarella
Add a little mozzarella around the pepperoni as well as underneath it
Don’t overfill the dough
The low-moisture mozzarella gives you that stretchy, melted-cheese texture without releasing as much water.

Timing
Step Time
Preparation 15 min
Rolling & filling 10 min
Cutting/arranging 5 min
Baking 15–20 min
Resting 5 min
Total 50–55 min

Yield: 8 large or 10 smaller pizza rolls.

Temperature
Oven: 425°F / 220°C
Bake: 15–20 minutes

If using convection/fan-forced heat, try 400°F / 200°C and start checking around 13–15 minutes.

Allergy & Nutrition Information
Common allergens
This recipe can contain:

Wheat/gluten — pizza dough
Milk/dairy — mozzarella, Parmesan, butter
Soy — potentially present in some commercial pepperoni, cheese, or pizza dough
Egg — potentially present in some prepared dough or processed meats
Always check the package labels if you’re cooking for someone with an allergy.

Nuts
No nuts are required in this recipe.

However, commercially prepared pizza dough, sauces, cheeses, or processed meats can have facility/allergen warnings, so check labels for tree nuts and peanuts if that is important.

Approximate nutrition
Nutrition varies substantially depending on the dough, cheese, pepperoni, and sauce brands.

For 1 of 8 large rolls, a reasonable estimate is approximately:

Calories: 300–350 kcal
Protein: 14–17 g
Carbohydrates: 25–30 g
Fat: 15–20 g
Saturated fat: 6–8 g
Fiber: 1–2 g
Sodium: 650–900 mg
These are estimates, not laboratory-tested values.

Recipe Q&A
Can I use crescent-roll dough?
Yes. It works, although the finished rolls will be softer and more pastry-like than traditional pizza dough.

Can I use puff pastry?
Yes. You’ll get a flakier, more pastry-like pizza roll. Bake according to the puff-pastry package directions and watch closely toward the end.

Why did my rolls become soggy?
The most common causes are too much sauce, watery vegetables, fresh mozzarella, or underbaking.

Use a moderate amount of sauce and low-moisture mozzarella.

Why did the cheese leak out?
Some cheese leakage is normal. To minimize it, don’t overfill the rolls and pinch the dough seam firmly closed.

Can I prepare these ahead of time?
Yes. Assemble them, cover tightly, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if they’re thoroughly chilled.

Can I freeze them?
Yes. Let baked rolls cool completely, wrap individually, and freeze in an airtight container for up to about 2–3 months for best quality.

Reheat from frozen at 350°F / 175°C until hot throughout.

Can I make them vegetarian?
Absolutely. Replace the pepperoni with mushrooms, bell peppers, olives, spinach, onions, or vegetarian pepperoni.

For the best texture, sauté watery vegetables first and cool them before adding them.

What sauce should I serve with them?
Warm pizza sauce, marinara, garlic butter, or ranch-style dipping sauce all work well.

How do I make them crispier?
Bake on a preheated baking sheet or pizza stone, avoid overcrowding, and brush the outside lightly with olive oil. A short broil at the end also helps.

Can I make them spicy?
Yes. Add red-pepper flakes, sliced jalapeños, hot pepperoni, or a drizzle of hot sauce.

How do I store leftovers?
Refrigerate in an airtight container for up to 3–4 days.

Reheat in an oven or air fryer rather than the microwave when possible. The oven/air fryer restores the crisp exterior.

Can children eat these?
Yes, provided the ingredients are appropriate for the child and the rolls are cooled to a safe eating temperature. Cut larger rolls into smaller pieces for younger children.

Best Tips for Photo-Style Results
Don’t overload the sauce.
Use low-moisture shredded mozzarella.
Use plenty of pepperoni but leave enough dough exposed to seal.
Roll the dough tightly.
Put the rolls cut-side up.
Brush the tops with butter or olive oil.
Add Parmesan and Italian herbs before baking.
Bake until the cheese has deep golden-brown spots.
Rest for 5 minutes before serving so the molten cheese isn’t excessively runny.